Cereal chemistry, 1994-03, Vol.71 (2), p.129-133
1994
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Details
- Autor(en) / Beteiligte
- Titel
- Drying of high-moisture corn: changes in properties and physical quality
- Ist Teil von
- Cereal chemistry, 1994-03, Vol.71 (2), p.129-133
- Ort / Verlag
- St. Paul, MN: American Association of Cereal Chemists
- Erscheinungsjahr
- 1994
- Quelle
- EZB Electronic Journals Library
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0009-0352eISSN: 1943-3638Titel-ID: cdi_pascalfrancis_primary_4215344
- Format
- –
- Schlagworte
- AIR, AIRE, ALIMENTOS, AMANDE DE LA GRAINE, Biological and medical sciences, CALIDAD, Cereal and baking product industries, CHEMICOPHYSICAL PROPERTIES, CONTENIDO DE HUMEDAD, CONTENIDO PROTEICO, DRYING, DURACION, DURATION, DUREE, Food industries, FOOD QUALITY, FOODS, Fundamental and applied biological sciences. Psychology, GERMEN, KERNELS, MAIS, MAIZ, MAIZE, MOISTURE CONTENT, PHYSICAL PROPERTIES, PLANT PROTEIN, PRODUIT ALIMENTAIRE, PROPIEDADES FISICO-QUIMICAS, PROPRIETE PHYSICOCHIMIQUE, PROTEIN CONTENT, PROTEINAS VEGETALES, PROTEINE VEGETALE, QUALITE, QUALITY, SECADO, SECHAGE, TEMPERATURA, TEMPERATURE, TENEUR EN EAU, TENEUR EN PROTEINES